I need a good lasagne recipe for about 25 people?!
Answers: any time I've had lasagna it's been bland and light on the cheese, so i'd like a recipe that includes lots of cheese and flavor, and possibly meat. nothing overly spicy either since this isn't just for me. i need an exact recipe that isn't too complicated since i'm an exacting person who doesn't have a lot of time to spend in the kitchen. any help would be greatly appreciated!
LASAGNA FOR A CROWD
1 1/2 to 2 lbs. hamburger
1 chopped onion
3 lg. cans tomato sauce
1 can tomato paste
Several chopped mushrooms
2 cloves minced garlic
Salt and pepper to taste
1 tbsp. oregano and minced parsley
1/2 tbsp. basil and some rosemary and thyme, to taste
Boiled lasagna noodles
Grate: small package of Monterey Jack and Swiss cheese and add to large tub of cottage cheese for layering
In a large pot, cook hamburger and add onions, tomato sauce and paste, mushrooms, and seasonings. Cook 2 to 3 hours (red wine can be added if you like). Layer sauce, noodles, cheese, sauce, noodles, cheese, sauce in very large casserole and bake until heated through and cheese is melted, at 350 degrees for about 1 hour.
my sister makes the best 10 pund lasagna in thw world
make lasagna like you would regularly and get about 4 half blocks of cheese ( monterey, chddar,colby, and jack) also get a tub of ricotta cheese then just layer it in a big cooking pan and spinkle the cheese on top... very very good this way you can also put extras in the sauce like mushrooms or green bell peppers for extra flavor
Barilla makes "No boil" lasagne noodles. The recipe for the lasagne is on the box. It has meat in it. It is fantastic! For 25 people though you'd have to make at least two and possibly 3 lasagnes. I didn't find the Barilla sauce that flavorful so I substitute with a different brand. You can use whatever brand you like. It is very cheesy and yummy! Serve it with a cesar salad and some garlic bread and you're good to go.
Go to foodnetwork.com Paula Deen has a great recipe called the Lady and Sons Lasgna, it has 7 cheeses.... Great!
EXTRA EASY LASAGNA
3/4 lb. ground beef
3 c. spaghetti sauce
15 oz. Ricotta cheese
2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
6 uncooked lasagna noodles
1/4 c. water
In large skillet over medium heat, cook ground beef thoroughly, stirring to separate meat Spoon off fat. Stir in spaghetti sauce, heat through. In medium bowl, stir together Ricotta, Mozzarella and Parmesan cheeses. In 12 x 8 inch baking dish, spread 1 1/2 cups meat sauce. Top with 3 noodles and half of cheese mixture. Repeat layers.
Top with remaining meat sauce. Slowly pour water around inside edges of baking dish. Cover tightly with foil. Bake at; 375 degrees for 45 minutes. Uncover and bake 10 more minutes.
CHEESY LASAGNA
1 lb. ground beef
1 med. onion, chopped
1 med. green pepper, chopped
2 (8 oz.) tomato sauce
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. pepper
1 1/2 tsp. parsley flakes
1 (8 oz.) lasagna noodles
1 (12 oz.) cottage cheese
1 (8 oz.) sour cream
1 (3 oz.) cream cheese
4 c. (16 oz.) shredded mozzarella
Combine beef, onion, and green pepper in a large skillet. Cook until meat is browned, stirring to crumble meat. Drain, add tomato sauce, Italian seasoning, garlic powder, pepper, parsley flakes; simmer, uncovered 20 minutes, stirring occasionally.
Cook lasagna noodles according to package, omitting salt. Drain. Combine cottage cheese, sour cream, and cream cheese, mix well.
Layer in casserole: 1/2 noodles, 1/2 cottage cheese mixture, 1/2 meat sauce, 1/2 mozzarella cheese.
Repeat layers.
CLASSIC CHEESY LASAGNA
8 oz. lasagna noodles, uncooked
1 lb. bulk Italian sausage
1/2 c. chopped onion
1 clove garlic, minced
2 (8 oz.) cans tomato sauce, divided
2 (6 oz.) cans tomato paste
1 1/2 c. hot water
1 tsp. basil leaves
1 tsp. oregano leaves
1 (15 oz.) ricotta cheese
1 (10 oz.) pkg. chopped, frozen spinach, thawed and drained
1/2 c. grated Parmesan cheese
3 eggs
1/2 tsp. salt
3 c. (12 oz.) shredded Mozzarella cheese
3 c. (12 oz.) shredded Muenster cheese
Prepare lasagna noodles according to package directions; drain. In medium skillet, combine sausage, onion and garlic. Cook until sausage is not longer pink; stirring often to break sausage apart; drain. Reserve 2/3 cup tomato sauce. Stir remaining tomato sauce, tomato paste, water, basil, oregano and marjoram into meat mixture. Bring to boil. Reduce heat; simmer 5 minutes.
In medium bowl, combine ricotta, spinach, Parmesan cheese, eggs and salt; mix well.
In 9x13 inch lasagna pan, spread reserved 23/ cup tomato sauce. Layer 1/3 each lasagna, ricotta mixture, meat mixture, Mozzarella and Muenster cheeses. Repeat layers. Bake, uncovered, in 325 degree oven until hot and bubbly, 40-50 minutes. Let stand 5-10 minutes before cutting. Refrigerate leftovers. Makes 12 large servings.
Here is a good basic recipe for a large crowd. Personally, I would make three pans, unless you are having a lot of sides, like salad, garlic bread, appetizers, desserts ets, veggies,
PREP TIME 40 Min
COOK TIME 45 Min
READY IN 1 Hr 25 Min
Original recipe yield: 24 servings
INGREDIENTS
2 pounds ground beef
4 garlic cloves, minced
3 cups water
2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 (1 ounce) envelopes onion soup mix
2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon pepper
18 lasagna noodles, cooked and drained
4 cups small curd cottage cheese
8 cups shredded mozzarella cheese
4 cups grated Parmesan cheese
DIRECTIONS
In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Spoon 1/2 cup meat sauce into two greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
Cover and bake at 350 degrees F for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.
Lasagna with a little spin----- Very good!!!! For 30 people
INGREDIENTS
3 (16 ounce) packages lasagna noodles
1 1/2 pounds ground beef
2 Lbs of Italian sausage
3 onion, chopped
salt and pepper to taste
3 tablespoons Italian seasoning
12 cups ricotta cheese
3 cups grated Romano cheese
7-1/2 cups spaghetti sauce
4-1/2 cups shredded mozzarella cheese
6 medium zucchini, sliced
3 cups fresh basil leaves
DIRECTIONS
Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
In a skillet, brown the meat over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.